Welcome to another month of the Secret Recipe Club – I chose and make a recipe from another food blogger.. . This month I got to explore My Hobbie Lobbie. Trisha lives on the other side of the world from me – almost. She’s in Sidney, Australia and she cooks and bakes and crochets and does all sorts of crafty things. She has hundred of recipes on her blog, a large portion of … Continue reading →
What can I say – I took the wrong package out of the freezer. As if you’ve never done that….. I had promised mon mari Oven-Fried Chicken, his very favorite way of having chicken if it can’t be done on the barbecue. I thawed pork chops instead. Well…. You’ve heard of Chicken-Fried Steak, right? When you have lemons….. Normally, I wouldn’t have posted such a simple idea that was, in … Continue reading →
Quickly browned, then simmered in white wine and stock, flavored with bay and paprika, these pork chops are fork tender and full of flavor. Hungarian-Style Pork Chops TTotal time: 40 minutes Ingredients: 2 – 4 pork chops, depending on size, 12oz total, 350gr, (more if bone-in) 4 tsp olive oil 2 – 3 tsp paprika depending on how spicy you like it 1 onion 1 clove garlic 1/2 tsp thyme … Continue reading →
Hot and spicy can be difficult terms when it comes to describing food. Or, at least, they seem to be for me. I recently had a conversation during which I said I didn’t eat ‘hot’ food. The conclusion was that I preferred my food to be lukewarm or cool in temperature. That would be incorrect. In another conversation, different person, different time, I said I like spicy food. The conclusion … Continue reading →
I’m offering up this tasty little dish as a bribe for your opinion. We had this as a first course. We always have a first course on the weekends. In case you’re wondering how / why we eat so much on the weekends… We don’t. Yes we have a first course, but our main course is smaller to accommodate it. The two combined make a reasonable meal. If we … Continue reading →
One problem those of us with a potager have is an abundance of vegetables. The other problem is that everyone else has the same abundance. So…. When one has guests for lunch it's only logical to offer freshly picked produce from the potager. But, some how, some way, one has to come up with something a little different to do with it. One can only try. This was the zucchini … Continue reading →
We had Slow-Roasted Moroccan Lamb last weekend. Mon mari tells me (often) that his ‘mother always made Lamb Curry’ with leftover leg of lamb. I had a bad allergic reaction (I woke up in the Emergency Room with a priest hovering over me) the last time I ate curry, so I’ve been somewhat reluctant to eat it again. So I decided I a compromise might work. It’s not really a curry…. … Continue reading →
